Yay to catching up on posts!

Friday morning after packing and picking up meat for a weekend in the Hamptons, I met up with Ryan who picked up a rental car, we packed up and headed to the Hamptons for Outstanding in the Field-an organized dinner event that moves across the country during the warmer months.  Each dinner takes place at a local farm, features a local chef, and pairs local/organic ingredients and wine.

We arrived at Eeco Farm around 3pm for appetizers and a white field blend from Channing Daughters Winery.

Appetizers included oysters, deviled eggs, fluke crudo, and chicken and duck froie gros.

While munching and filling our tummies on amazingness, neither of us had eaten since a breakfast of yogurt and granola, we walked around the grounds of the farm.

Around 4 we were gathered as a group to learn more about Outstanding and the farm itself. EEco farm is located on 42 acres of public land which is essentially rented out from the county.  In turn EECO Farm leases gardens and parcels to individuals, families, and commercial farmers who agree to use organic methods of growing.  What a cool concept!

Then it was time for dinner!

Part of the Outstanding in the field dinner tradition involves the use of various dinner plates either brought in by guest or provided by the organization.  It also worked out well for distinguishing plates taken to the kitchen and brought out for guest with food allergies such as myself.

I didn’t bring this one here, but my grandmother has the same china pattern.

The first course was a clam, corn, kale, and tomato rouille.

Served with Channing’s white table wine.

My personal non-tomato based dish

Next up was a chicken and duck dish with heirloom string beans, soybeans, and navy beans.

Served with a rose wine.

As the sun set the it got quite chilly.  One of our fellow dinning companions was kind enough to offer me her leather jacket. How stylish am I here?

Next up was goat with winter squash.

Our final course, enjoyed by star and candle light, was the most delicious apple bread pudding with a salted caramel sauce and creme fraiche. Served with a 2011 dry riesling from Paumanok Vineyards.

What a great night, I’ve been bragging about it to people all week long!  Thanks so much to Ryan for such a great dinning experience with me.

Nicole

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